Pumpkin Cheesecake Cinnamon Rolls

Pumpkin Cheesecake Cinnamon Rolls: A Fall-Inspired Treat

Get ready to indulge in the perfect combination of pumpkin, cheesecake, and cinnamon roll flavors with these Pumpkin Cheesecake Cinnamon Rolls! This treat is ideal for cozy autumn mornings or special brunches, combining creamy pumpkin cheesecake filling, a buttery streusel topping, and a pumpkin spice glaze. Here’s how to make these decadent rolls step-by-step.

Pumpkin Cheesecake Cinnamon Rolls Recipe

Prep Time: 20 minutes
Baking Time: 20 minutes
Total Time: 40 minutes
Calories: 350 kcal per roll
Servings: 10 rolls

Ingredients:

For the Cinnamon Rolls:

• 2 cans Pillsbury cinnamon rolls (5-cinnamon roll packs)
• 1/2 stick butter, softened (for greasing the pan)

For the Pumpkin Cheesecake Filling:

• 1 block (8 oz) cream cheese, softened
• 2/3 cup pumpkin puree, well strained of liquid
• 6 tbsp brown sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 2 tsp all-purpose flour
• 3/4 tsp pumpkin pie spice

For the Streusel Topping:

• 1/2 cup plus 1 tbsp all-purpose flour
• 1/2 cup brown sugar
• 6 tbsp cold butter, cut into cubes

For the Pumpkin Spice Icing Glaze:

• 1/4 cup melted butter
• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract
• 3/4 tsp pumpkin pie spice

Directions:

1. Preheat Oven and Prep Pan:
Preheat your oven to 400°F (200°C). Generously grease each cavity of a muffin pan with softened butter to ensure the cinnamon rolls don’t stick.

2. Make the Pumpkin Cheesecake Filling:
In a large bowl, combine the cream cheese, pumpkin puree, brown sugar, egg, vanilla, flour, and pumpkin pie spice. Whisk until the mixture is smooth and free of any lumps. Set this filling aside.

3. Prepare the Streusel Topping:
In a separate bowl, combine the flour, brown sugar, and pumpkin pie spice. Cut in the cold butter cubes using a pastry cutter or fork until the mixture forms small, sandy clumps. Set the streusel aside.

4. Assemble the Cinnamon Roll Muffins:
Place one cinnamon roll in each muffin cavity, pressing it down to fit the base and up the sides to create a well in the center. Spoon 1–2 tablespoons of the pumpkin cheesecake filling into each cinnamon roll well.

5. Top with Streusel:
Generously sprinkle the streusel topping over each cinnamon roll muffin, covering the surface as much as possible.

6. Bake:
Lightly cover the muffin pan with aluminum foil. Bake for 15–20 minutes, removing the foil halfway through. Bake until a toothpick inserted into the center of the cheesecake filling comes out clean. If the tops brown too quickly, cover with foil again.

7. Make the Icing:
While the cinnamon rolls bake, prepare the pumpkin spice icing. In a medium bowl, whisk together the melted butter, powdered sugar, milk, vanilla, and pumpkin pie spice until smooth.

8. Cool and Drizzle:
Let the cinnamon rolls cool for at least 15 minutes in the pan. Once cooled, drizzle each roll with the pumpkin spice icing. Serve and enjoy!

Tips for Perfect Pumpkin Cheesecake Cinnamon Rolls

• Strain the Pumpkin Puree: To avoid excess moisture, make sure to strain the pumpkin puree thoroughly before mixing it with the cream cheese.
• Extra Streusel: If you’re a fan of the buttery crumble, double the streusel recipe for even more topping!
• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

These Pumpkin Cheesecake Cinnamon Rolls are the ultimate autumn indulgence, combining the warm, spiced flavors of pumpkin and cinnamon with a creamy cheesecake twist. Perfect for a fall breakfast, brunch, or dessert, they’ll quickly become a seasonal favorite in your home. Enjoy these delicious rolls with a hot cup of coffee or tea for the ultimate cozy experience!

Pumpkin Cheesecake Cinnamon Rolls

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• Author: Dulcia
• Total Time: 40 minutes
• Yield: 10 1x

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Description

These Pumpkin Cheesecake Cinnamon Rolls combine everything we love about fall into a single indulgent bite. A soft cinnamon roll base filled with creamy pumpkin cheesecake and topped with a buttery streusel and pumpkin spice icing, these rolls are a perfect blend of flavors and textures.

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Ingredients

Scale 1x2x3x

2 cans Pillsbury cinnamon rolls (5-cinnamon roll packs)
1/2 stick butter, softened (for greasing the pan)
Pumpkin Cheesecake Filling:
1 block (8 oz) cream cheese, softened
2/3 cup pumpkin puree, well strained of liquid
6 tbsp brown sugar
1 large egg, at room temperature
1 tsp vanilla extract
2 tsp all-purpose flour
3/4 tsp pumpkin pie spice
Streusel Topping:
1/2 cup plus 1 tbsp all-purpose flour
1/2 cup brown sugar
6 tbsp cold butter, cut into cubes
Pumpkin Spice Icing Glaze:
1/4 cup melted butter
1 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
3/4 tsp pumpkin pie spice

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Instructions

Preheat Oven and Prep Pan: Preheat your oven to 400°F (200°C). Generously grease each cavity of a muffin pan with softened butter to prevent sticking.
Make the Pumpkin Cheesecake Filling: In a large bowl, combine the cream cheese, pumpkin puree, brown sugar, egg, vanilla, flour, and pumpkin pie spice. Whisk until the mixture is smooth and free of clumps. Set aside.
Prepare the Streusel Topping: In a separate bowl, combine the flour, brown sugar, and pumpkin pie spice. Cut in the cold butter cubes using a pastry cutter or fork until the mixture resembles small sandy clumps. Set aside.
Assemble the Cinnamon Roll Muffins: Place one cinnamon roll in each muffin cavity, pressing it to fit the base and up the sides to create a well. Spoon 1-2 tablespoons of the pumpkin cheesecake filling into each cinnamon roll well.
Top with Streusel: Generously sprinkle the streusel topping over each cinnamon roll muffin, covering most of the surface.
Bake: Lightly cover the muffin pan with aluminum foil. Bake for a total of 15-20 minutes, removing the foil halfway through. Bake until a toothpick inserted into the center of the cheesecake filling comes out clean. If the tops begin to brown too quickly, cover with foil again.
Make the Icing: While the cinnamon rolls bake, make the pumpkin spice icing. In a medium bowl, combine melted butter, powdered sugar, milk, vanilla, and pumpkin pie spice. Whisk until smooth.
Cool and Drizzle: Let the cinnamon rolls cool for at least 15 minutes in the pan. Once cooled, drizzle with the pumpkin spice icing. Serve and enjoy!

• Prep Time: 20 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 350